Originally Posted by RevZiLLa
Why not turn up the heat after you wrap it? Better bark and a lot quicker. 350? When I wrap, I just bring it inside to the oven and finish it. The meat already has taken on the smoke and the smoker is just an inconvenient oven once the meat is wrapped.
It looks fantastic, by the way!!
Sounds like a good idea! I will be trying that and a couple of other options too.
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